It’s always a good idea to pair games with good food! This month’s recipes include a refreshing strawberry limeade drink, layered taco dip, baked sweet potato fries and a flavorful chicken and green chile burger. Super easy and yummy eats to snack on during your date night!

Using a blender or food processor, blend diced, frozen strawberries until mostly smooth. Pull out 2 glasses (that can hold 20 oz or more) and add ice. Fill each glass with a cup of limeade juice, a cup of the pureed strawberries, a shot of vodka and a few mint leaves. Stir with a spoon to combine.

Strawberry Limeade (makes two drinks)

INGRED​IENTS

2 cups of fresh or frozen strawberries, diced

2 cups of limeade juice

4-6 mint leaves

DIRECTIONS

Using a blender or food processor, blend diced, frozen strawberries until mostly smooth. Pull out 2 glasses (that can hold 20 oz or more) and add ice. Fill each glass with a cup of limeade juice, a cup of the pureed strawberries, and a few mint leaves. Stir with a spoon to combine.

In a medium bowl, mix the ground chicken, pepper jack cheese, cumin, paprika, salt, pepper, garlic powder and green chiles until combined. Form meat into four patties, pressing a thumb imprint in the middle of each patty, to allow the burgers to cook through evenly.

Heat your grill (or a frying pan with a tablespoon or two of olive oil) to medium heat. Wait for the grill to heat up for about five minutes. Place the burgers on the grill for about 6-8 minutes per side, turning only once.

Lime Crema

While the burgers are cooking, make the lime crema by whisking the sour cream, half and half, a pinch of salt and lime juice in a small mixing bowl.

To assemble the burger, place the patty on a bun and top with a couple tablespoons of lime crema, tomatoes and lettuce.

Black Bean and Quinoa Green Chile Burger

Drain and rinse the black beans. In a medium frying pan, heat one tablespoon of olive oil over medium-high heat. Add the black beans, cumin, paprika, salt, pepper and garlic powder, and stir to combine. Let the beans cook for about 5-7 minutes, stirring occasionally. Remove from the heat and using a fork, mash the beans. Add the cooked quinoa to the beans, stir to combine and set aside to cool.

Once bean and quinoa mixture has cooled, heat a tablespoon or two of olive oil to medium heat using the same frying pan you cooked the beans.

While the pan is heating, add the bean and quinoa mix to a medium-sized mixing bowl, along with the egg, green chiles and pepper jack cheese and mix together. Form two patties from the mixture. [Please note, the patties will be sticky and soft, so I recommend waiting until your pan is ready to form the patties and stick them right on the pan.]

Once the pan is heated, place the patties in the pan and cook for about five minutes per side, turning only once. When ready, let the burger cool for 3-5 minutes before assembling.

Lime Crema

While the burgers are cooking, make the lime crema by whisking the sour cream, half and half, a pinch of salt and lime juice in a small mixing bowl.

To assemble the burger, place the patty on a bun and top with a couple tablespoons of crema, tomatoes and lettuce

Baked Sweet Potato Fries

INGREDIENTS/SUPPLIES

2 small sweet potatoes

1 tablespoon of olive oil

1/4 teaspoon of salt

1/4 teaspoon of paprika

Freezer bag

Ketchup

DIRECTIONS

Preheat your oven to 425 degrees. Using a sharp knife and cutting board, cut the ends off the sweet potatoes and slice them into small sticks, leaving the skin on.

Add the sweet potatoes, olive oil, salt and paprika to a freezer bag. Close the bag and shake to coat the fries with olive oil and seasoning.

Place on a baking sheet and cook in the oven for about 20-25 minutes, flipping the fries halfway through to ensure they cook evenly.